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Rosh Hashana Menu

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View latest: 24h 48h 72h

cbg ↓

Wed, Sep 02 2020, 5:53 pm

Any one have their menu
Need some inspiration

Please post
TIA

↑ cbg ↓

Wed, Sep 02 2020, 7:52 pm

No one

tweety1 ↓

Wed, Sep 02 2020, 8:07 pm

I didn't decide on a menu but if you want I can tell you what's in my freezer.
To clarify: I made alot of things for yt but I didn't decide what I'm serving when.

Last edited by tweety1 on Wed, Sep 02 2020, 8:08 pm; edited 1 time in total

saralem

Wed, Sep 02 2020, 8:08 pm

Acorn squash with apples and craisins and brown sugar. Sweet and sour meatballs. Brisket- maybe with pomegranate syrup. Couscous with mushrooms and spinach. Apricot chicken. Those are my beginning thoughts. Have to get busy this weekend!

thunderstorm

Wed, Sep 02 2020, 8:16 pm

tweety1 wrote:

I didn't decide on a menu but if you want I can tell you what's in my freezer.
To clarify: I made alot of things for yt but I didn't decide what I'm serving when.

so geshikt! I was thinking of doing my Yom Tov cooking over Sunday and Monday of the Labor Day weekend. Didn’t come up with my menus yet.

odessinka ↓

Wed, Sep 02 2020, 8:17 pm

Pomegranate chicken
Meatballs with quince
Rice with apricots and chesnuts
Butternut squash kugel

sarahmalka

Wed, Sep 02 2020, 8:20 pm

odessinka wrote:

Pomegranate chicken
Meatballs with quince
Rice with apricots and chesnuts
Butternut squash kugel

I opened imamother exactly to look for menu ideas! Odessinka can you provide a recipe for meatballs with quince?

↑ tweety1

Wed, Sep 02 2020, 8:22 pm

thunderstorm wrote:

so geshikt! I was thinking of doing my Yom Tov cooking over Sunday and Monday of the Labor Day weekend. Didn’t come up with my menus yet.

I had alot time over the 2nd half of the summer so I used the time wisely. I didn't finish everything but a big part is done bh.
Eta: I didn't patchka. I made delicious! But it had to be easy.

avrahamama

Wed, Sep 02 2020, 8:28 pm

I turn all my simanim into the main course for dinner

Butternut squash roasted with sugar, salt, cardamon and cinnamon
Tongue
Leek patties
Always have a chicken soup with cous cous - in the soup I put also leeks, squash, zuchinni, beets, etc.

↑ odessinka

Wed, Sep 02 2020, 8:34 pm

sarahmalka wrote:

I opened imamother exactly to look for menu ideas! Odessinka can you provide a recipe for meatballs with quince?

I've used the recipe below. You can also use ground lamb instead of beef. I leave out the allspice, tomatoes and red chili when I make it because not a huge fan, and substitute ground cardamom for the cardamom pods. You can leave out some of the spices if they're not to your taste, but overall a good recipe.

500g ground beef

1 teaspoon ground cinnamon

1 teaspoon ground cummin

1 teaspoon ground all spice

1 teaspoon sea salt

freshly ground black pepper

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

2 field tomatoes, roughly chopped

1 long red chilli, finely sliced

6 cardamom pods

1 tablespoon pomegranate molasses

2 medium quince, washed and rubbed to remove outer fur from skin

500ml chicken or vegetable stock

½ bunch coriander or flat-leaf parsley leaves, roughly chopped

Kipfler potatoes, cous cous or rice, to serve

Place beef mince, spices, salt and pepper. Using hands, blend until mixture is well combined. Roll into walnut size balls. Cut quince into quarters lengthways and remove core. Then cut each quarter in half.

Heat oil in a large deep sided fry pan. Add meatballs and cook for 5 minutes, turning occasionally to brown all sides. Remove meatballs and set aside. Add the onions to the fry pan and cook for 5 minutes until softened and lightly golden. Add the tomatoes and chilli and cook a further 2 minutes. Stir in the cardamom and pomegranate molasses. Return meatballs to the pan. Add the quince pieces, stock and enough extra water to just cover all the ingredients. Bring to a simmer and reduce heat to low simmer. Cover with lid. Cook for an hour, the quince should be very soft and tender when pierced with a point of a knife. Remove lid and continue cooking to reduce liquid to thicken sauce.

Serve warm with parsley or coriander leaves scattered over the top. Accompany with steamed potatoes, rice or cous cous.

Tirza

Wed, Sep 02 2020, 8:35 pm

Jamie Geller’s website has lots of Rosh Hashana menu ideas.

ra_mom

Wed, Sep 02 2020, 8:40 pm

Individual Simanim plates first night with apple, honey, pomegranate, dates, leek, gourd, carrots/black eyes peas, baby spinach, jellyfish heads and fresh green figs for shehachiyanu. Star fruit for 2nd night shehechiyanu (and maybe some exotic fruit if I find).
We're doing steak salads and soup for the night meals and cured meat for the day meals (cholent, eggs and cold cuts shabbos day).
Sides of spaghetti squash kugel, roasted asparagus, baby red potatoes, cabbage and noodles.
Honey cookies, honey cake, apple pie and ice cream.

Ema of 5 ↓

Wed, Sep 02 2020, 9:49 pm

I have a menu, but it’s downstairs. I’ll try to remember to post in the morning. I’ve got stuff from quick and kosher (is that what Jamie gellers cookbook is called?) kbd lightens up, a pesach cookbook (forgot what it’s called) peas love and carrots, and one more

↑ cbg

Wed, Sep 02 2020, 10:27 pm

I also started making and freezing without an actual menu
So far I’ve made

Oven fried fish
2 cranberry briskets - cooked frozen whole
2 tongues -cooked and sliced
2 herbed lamb roasts - cooked and sliced
Stuffed eggplant mekshi - 24 pcs - frozen raw
Stuffed onion mekshi - 36 pcs- frozen raw
Stuffed cabbage - 12 pcs -frozen raw
2 spinach stuffed meat loaves - cooked and sliced
Meatballs - 24- seared
mini Swiss chard patties - 36 baked
Swiss chard kugellets -12
mini leek patties- 36 baked
Big leek patties - 12

Wow, looking at the list, I guess I’m ahead of the game
But I must confess, I got confused with the weeks and thought I had 2 weeks, when I had 3.

Now I need to make an actual menu

Ruchel

Thu, Sep 03 2020, 5:56 am

same as usual... OOO leek patties! Sefardi?

First courses :

-Fried cod cheeks dipped in honey (the Maharam miRottenburg used to dip his fish in honey).

-Pishkado con tomat y piminton (fish with tomato and peppers – Sefardi dish)

-Gefilte fish (sweet, Polish) *

-Tsibeles mit ayo (Polish)*

-Eggplant pastels (Sefardi)*

Main course :

-Pollo arrosto con patate arroste e composta (roasted chicken and potatoes, served with apple and cinnamon compote – Italian, all edot)

-Fritto di cervella e fegatini (fried brain with chicken livers – Italian)

-Kodrero al Orno (roasted lamb with potatoes and tomato – Sefardi)

-Stuffed veal breast with chicken liver – Yekke style

-Cholent (Polish – for shabbes)*

Side dishes :

-Kopetas de prassa (leek patties – Sefardi)*

-Tzimmes/meren (carrots – Polish)

-Pumpkin borekas (Sefardi)*

-Roasted potatoes

Sweets :

-Rodanchas (Sefardi pumpkin sweets)

-Pruned pomegranate (Sefardi)

-Frozen chocolate dessert (Yekke)

-Apple compote with cinnamon (Polish)*

-Cinnamon cake (Yekke)

-Lekach (Polish)*

ChanieMommy

Thu, Sep 03 2020, 6:55 am

Erev rosh hashana

Simanin:
(I like to do lots of simanim, but it's also lot of work. But you can use the veggies from the simanim for your meals).
Apple & honey
dates
Beetroots (cooked & grated)
Carrots (Zimmes or morocaan style)
Pumpkin
Swiss Chard (just briefly cooked in salt water)
Lubia beans
(pomegranate for second night)
Salmon head
First course:
Whole salmon baked in oven (for the head)

Pumpkin soup (with ginger, quite thick)

Main course
Chicken baked in clay pot with honey sauce & oranges.
Red cabbage with apples and wine (also from clay pot)
Sweet potatoes (also from clay pot)
Rice persian style (or from rice cooker) (persian = cooked al dente with lots of water, drained, put oil in pan, potatoe slice, rice, cook on very low for 3/4 hour or more)

Dessert:
fruit salad
Cake
Tea/coffee

First day:
smoked salmon

Beef soup with a big chunk of beef, bones, onion
(you start the beef soup with the beef in the morning, before you go to shul, because it takes time)

Beef from soup
Potatoes or potatoe/zucchini kigel
Green string beans

Parve icecream with warm sauce (or chocolate fudge or maple sirup)

Second night:
Simanim

Smoked Salmon

Beef roast (slowly cooked for 3 hours in 1l of sweet wine, warmed up on second night)
Rice
Beetroot salad & Zimmes & veggies from the simanim

Apple compote

Second day:

Salad with tuna (chopped carots, finely chopped onions, pickled cucumber, balsamico vinegar)

Beef soup (from previous day) (keep in fridge without the veggies, put in new ones or mandlech)

lamb chops
fresh potatoes
Roman lettuce

Plum compote

↑ Ema of 5 ↓

Thu, Sep 03 2020, 8:29 am

I don’t have any sides planned yet....

FIRST NIGHT
Simanim
Fish
Shiitake, beef, and barley soup
Apple honey mustard chicken

FIRST DAY
Fish
Taco salad
Grilled chicken with facon

SECOND NIGHT
Simanim
Fish
Butternut squash soup
Stuffed capons

SECOND DAY
Portobello spinach salad
Stuffed artichoke
No boil no dish corned beef

dankbar ↓

Sun, Sep 04 2022, 11:19 am

Ema of 4 wrote:

Do you still remember your apple honey mustard chicken recipe?

↑ Ema of 5 ↓

Sun, Sep 04 2022, 12:09 pm

dankbar wrote:

Do you still remember your apple honey mustard chicken recipe?

I’m going to see if I can find it for you, one minute.

Edit: I think it was this one
https://www.kosher.com/recipe/.....-9561

↑ dankbar

Sun, Sep 04 2022, 12:45 pm

Thanks. Can you feeeze it?

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